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|Name:||Vital Wheat Gluten||Other Names:||Wheat Gluten Protein, Wheat Gluten Powder|
|Cas No.:||8002-80-0||Einecs No.:||232-317-7|
|Appearance:||Light Yellow Powder||Certification:||ISO,HACCP,KOSHER|
|Application:||Food Additive, Additive For Noodles||Type:||Strength Additives|
|Packaging:||Bag,25 Kg / Bag Or Tons Bag||Shelf Life:||2 Years|
KOSHER Vital Wheat Gluten,
Spaghetti Vital Wheat Gluten,
KOSHER high gluten wheat flour
Vital wheat gluten is a insoluble protein and has much advantages such as high protein content, high adhesive, high digesting rate, high water absorption.Can be used in many kinds of food industry, obtained by physical extraction from quality hard raw wheat. It is insoluble in water. This protein appears as a fine, slightly yellowish powder and has a typical wheat taste.
Vital wheat gluten, also known as active gluten and wheat gluten protein, is a natural protein extracted from wheat (flour). It is light yellow, and the protein content is as high as 82.2%. It is a plant protein resource with rich nutrition. It is a good dough improver with viscosity, elasticity, extensibility, film-forming and fat absorption. It is widely used in the production of bread, noodles and instant noodles. It can also be used as water retaining agent in meat products. It is also the basic raw material of high-grade aquatic feed. In the production of various health food for infants and young children, 1-2% gluten is added as protein additive.
Vital wheat gluten can be used in noodles to provide strength and taste. It has the advantages of elasticity and so on. At present, vital wheat gluten is the only pure wheat protein powder, without any chemical raw materials. It is extracted from wheat.
Adding 1-2% vital wheat gluten to the production of instant noodles, long-lived noodles, noodles and dumplings special flour can significantly improve the processing properties of the products, such as pressure resistance, bending resistance and tensile resistance, and increase the toughness of noodles. It is not easy to break ends during processing, and is resistant to soaking and heat resistance. It tastes smooth and does not stick to the teeth and is rich in nutrition.
|Protein (Nx6.25)||82.2% Min.|
|Protein (Nx5.7)||75.0% Min.|
|Water absorption rate||150% Min.|
|Percentage on sieve of 200μm||2.0% Max.|
|Enery Value||370 kcal or 1548 KJ|
|Total fat||1.20 g|
|Saturated fat||0.27 g|
|Soidum (Na)||29.00 mg|
Contact Person: Jack Xia